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Ingredients
- beef lean cut of
- 1 jar pickles with onions
- 2 broth cubes
- 1 jar capers
Method
- Heat the saucepan and add the meat.
- Drain the pickles and capers, then put them in the saucepan with the meat.
- Cover with water and add all the stock cubes.
- Put the lid on and let simmer until the meat is cooked,
- Remove the meat, blend the pickles and the juice and then put the meat back in it.